Cake made with applesauce is good. Cake made with apple butter—which is basically just super-concentrated applesauce—is so, so much better. Moist and tender, with huge apple-y flavor, this simple spice cake is the ultimate bring-to-your-friend's-house baked good. If you really want your mind blown, serve the slices topped with more apple butter, a dollop of yogurt, and a dusting of cinnamon sugar.
Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://weightloss-tricks.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-63c6c68b8e18cef4cd5134ac">
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes swirled sesame cake. This savory dessert, which is an amazing combination of cardamom, sesame and tahini, gives you a perfect "swirl" of flavor.
Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here: https://weightloss-tricks.today/recipe/pumpkin-bread-with-salted-maple-butter%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5ca7c936cbdc4b12f49d511d">
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes molten caramel cake. Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
Check out the recipe here: https://weightloss-tricks.today/recipe/molten-caramel-cakes%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-620a8881c1311ab68cac628f">
Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://weightloss-tricks.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5a05c81a81ac2a5925c1c22b">
No need to even touch the oven to make this perfect autumn dessert. Our pumpkin spice icebox cake is easily assembled and unbearably delicious. Get the recipe here: http://weightloss-tricks.today/recipe/pumpkin-spice-icebox-cake
Written recipe coming soon!
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple cider doughnuts. These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-apple-cider-doughnuts%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-596e37e03942a20318cc3a39">
Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to "Frankenstein" the recipe.
Nicholas Morgenstern, founder of Morgenstern's Finest Ice Cream, shows us how to make the perfect vanilla bean caramel sauce.
Produced by Gigi Dement
Directed by Shandor Garrison
Cinematography by Tony Burns
Art Direction by Alina Uzlov
Food Styling by Rebecca Jurkevich
Join Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.
Check out the recipe here: https://weightloss-tricks.today/recipe/adult-mac-and-cheese%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5c7fe26c829d552d652d92aa">
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
Check out the recipe here: https://weightloss-tricks.today/recipe/gluten-free-carrot-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5d28a55457689b0008015842">
Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
